{"id":13537,"date":"2022-10-27T06:41:44","date_gmt":"2022-10-27T06:41:44","guid":{"rendered":"https:\/\/friselva.onviastage.es\/go21-saturn\/"},"modified":"2026-10-14T14:37:24","modified_gmt":"2026-10-14T14:37:24","slug":"go21-saturn","status":"publish","type":"post","link":"https:\/\/friselva.com\/en\/go21-saturn\/","title":{"rendered":"GO21-SATURN"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The SATURN project studies the feasibility of valorizing the unsaturated fatty acid-rich fat fraction obtained from fractionation processes of the different trimmings generated during pork butchering, with the main objective of revaluing pork fat.<\/p>\n\n<p class=\"wp-block-paragraph\">The interest in recovering these fatty acids is based on a Circular Economy approach, as these unsaturated fatty acids, primarily oleic acid (from the omega-9 family) and linoleic acid (from the omega-6 family), are known for being healthy and for maintaining human cardiovascular health. Furthermore, incorporating these unsaturated fatty acid-rich fractions into food products could result in more palatable products while increasing their nutritional value.<\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\"><img decoding=\"async\" class=\"wp-image-29582\" style=\"width: 300px;\" src=\"https:\/\/friselva.onviastage.es\/wp-content\/uploads\/2026\/07\/Imagen1.png\" alt=\"\"\/>       <img decoding=\"async\" class=\"wp-image-29577\" style=\"width: 300px;\" src=\"https:\/\/friselva.onviastage.es\/wp-content\/uploads\/2026\/07\/Imagen2yt.png\" alt=\"\"\/><\/p>\n\n<p class=\"wp-block-paragraph\"><em>Project funded through Operation 16.01.01 (cooperation for innovation) of the Catalonia RDP 2014-2022<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The SATURN project studies the feasibility of valorizing the unsaturated fatty acid-rich fat fraction obtained from fractionation processes of the different trimmings generated during pork butchering, with the main objective of revaluing pork fat. 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